Sweet Potato, Lentil, Apple and Carrot soup
This sweet potato, lentil, apple and carrot soup sounded like a strange combination to the kids — until they tried it and asked for it again. The apple brings a gentle sweetness, while red lentils make it hearty and satisfying.
Ingredients
- 100 grams butter
- 2 large sweet potatoes roughly chopped
- 3 large carrots roughly chopped
- 1 apple peeled, cored, roughly chopped
- 1 medium brown onion roughly chopped
- ½ cup red lentils washed
- 1 thumb ginger finely chopped
- ½ tsp black pepper powder
- 1 tsp salt
- 1 tsp cumin powder
- 1 tsp chilli powder
- 1 tsp paprika powder
- 1 cube vegetable stock
Substitutions
- Sweet potato → pumpkin or butternut squash
- Lentils → split peas or chickpeas
- Apple → pear or carrot
Instructions
- Add the 100g of butter to a large pot on medium heat.
- Throw in the sweet potatoes, carrots, apple and onion and cook for around 10 minutes or until the onions are somewhat translucent.
- Add the washed lentils, ginger if using, black pepper, salt, cumin, chilli powder and paprika. Mix it all up.
- Make up about 500 ml of vegetable broth with a stock cube and boiling water, then pour it in.
- Now blend the whole thing. Ideally, use a stick blender directly in the pot.
- If you don’t have a stick blender, carefully pour the soup into a standing blender and blend until smooth.
- Alternatively, use a potato masher to mash everything together. The soup will be a bit more chunky, but should taste just as good.
Leftovers
Leftovers
Soup Sauce
Reduce leftover soup gently until thick, then serve over rice or spoon over roasted vegetables. Curried Soup Bowl
Warm the soup with a little curry powder or garam masala and finish with yoghurt and coriander. Soup and Grains
Stir cooked rice, barley or small pasta into the soup for a more substantial lunch. Freezer Lunch
Portion the cooled soup into containers and freeze for an easy future meal.
Reduce leftover soup gently until thick, then serve over rice or spoon over roasted vegetables. Curried Soup Bowl
Warm the soup with a little curry powder or garam masala and finish with yoghurt and coriander. Soup and Grains
Stir cooked rice, barley or small pasta into the soup for a more substantial lunch. Freezer Lunch
Portion the cooled soup into containers and freeze for an easy future meal.